Lemon Curd Tart. For the lemon curd: Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the s.

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. You can have Lemon Curd Tart using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Lemon Curd Tart

It's of ■tart base.
It's 1.8 oz of unsalted butter, room temperature.
You need 2/5 cup of powdered sugar.
You need 1.5 Tbsp. of egg, room temperature.
You need 1 cup of cake flour.
Prepare 3 Tbsp. of almond flour.
Prepare 3-4 drops of vanilla oil.
Prepare of ■lemon curd.
It's 2 of eggs (L size).
Prepare 1/2 cup of granulated sugar.
It's 1/4 cup of lemon juice.
It's 4.2 oz of unsalted butter.
It's of ■decoration.
It's 2/5 cup of heavy cream.
Prepare 2 tsp. of granulated sugar.
You need of powdered sugar.

I also serve these at wedding and baby showers. To garnish: In a small bowl, mix. A French lemon curd tart is also known as 'Tarte Au Citron' is the ultimate lemon dessert. A rich and tangy homemade lemon curd made with fresh lemon juice and egg yolks in a buttery homemade shortcrust pastry.

Lemon Curd Tart instructions

★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=DZ2VOg_WKgk&t=13s.
(tart base) Beat egg lightly until it gets watery. And prepare 1.5 Tbsp. egg. Put the remaining egg in a fridge. Sift cake flour. Sift powdered sugar..
Make butter smooth. Add the powdered sugar and mix it until it gets smooth. Add the 1.5 Tbsp. egg in 3 parts. Mix each time until it gets smooth..
Add almond flour and mix it while crushing lumps. Add vanilla oil and mix. Add the cake flour and fold it. When big lumps are formed, gather dough..
Wrap it with plastic wrap and knead it lightly. Let it sit in a fridge for 3 hours. And then roll out it to a 1/10-inch thickness..
Wind it around a rolling pin and line a flan ring with it. Remove extra dough..
Press the dough against the ring. Prick holes and let it sit in the fridge for 30 minutes. Preheat a oven to 392 ºF. 30 minutes later, line it with parchment paper and put tart stones in. Bake it at 338 ºF for 15-18 minutes..
Remove the tart stones and parchment paper. Bake it again at 338 ºF for 15-18 minutes. Strain the remaining egg (process 2). Put the egg inside of the tart evenly. Dry it in the oven for 2 minutes (338 ºF)..
(lemon curd) Cut butter into small pieces. Beat egg lightly until it gets watery. Add granulated sugar and mix well..
Add lemon juice and mix well. Pour it into a pan. Prepare a wet table towel..
Heat the pan with hot water while stirring. Heat it until it gets thickened. Put it on the wet towel, and stir for a minute. Add the cut butter and mix well until it gets smooth..
Pour it into the tart base. Cool it down and chill it in a fridge for 3 hours. Add granulated sugar to heavy cream and whip. Put the whipped cream on the tart..
Sprinkle powdered sugar..

A beautiful lemon curd tart is elegant and impressive. This tart comes together incredibly quickly and easily because the filling or the crust do not need to be pre-cooked. Blend the filling together in a food processor or blender and pour it straight into the unbaked crust to set up in the oven. It's my mom's recipe and has been a favorite in my family for years. My favorite lemon tart tastes just like a classic 'tarte au citron' from France.